Easy Fish Cakes Recipe (2024)

FAQs

How do you keep homemade fish cakes from falling apart? ›

One thing you'll always need for fish cakes is an egg. The proteins in the egg will help bind together your fish cake mix as it cooks.

Too much sugar, fat or liquid or not enough flour. Or you could be opening your oven before the cake is set and the cake is falling at that point.

The fish must be moist enough for the breading to adhere, often it is dipped in milk or egg first. The oil must be very hot (35–375 degrees F) or the breading will separate. You can't put too many cold fish in the oil at once.

Make sure that the mashed potatoes are dry and fluffy (preferably without any added milk or butter), as if the mash is too wet then the fishcakes can be difficult to handle and may become too soft when they are defrosted.

How do I keep my salmon patties from falling apart? Our panko breadcrumbs added with the egg works as a binder for the patties, helping them to form into nicely rounded shapes. Don't have panko breadcrumbs? Crushed crackers or another form of breadcrumbs are great alternatives.

My go-to method is a simple, light smear of yellow mustard and hot sauce, which acts as a binder, then go straight into a "breading" of cornflour, cornmeal, and seasoning. I really like this method unless I'm frying soft shell crabs, then I prefer AP flour.

If you want to create your own recipe binder you just need four simple “ingredients.” Of course, you need a binder. Then, sheet protectors, recipe cards, and dividers. From there, it's just a matter of picking out the right versions of those four “ingredients” and putting them together.

If you feel that your recipe needs more of a binder, Melanie Cooks suggests adding a bit of flour into the mix to help hold the ingredients together more. Most crab or tuna cakes don't include flour because it's finicky. Too much flour can make them tough, but if you add just a sprinkle in, it will do wonders.

Can Ritz crackers be substituted for bread crumbs? ›

Crushed-up crackers make an excellent bread crumb substitute in baked dishes like meatballs or meatloaf. The crackers work just as well as the bread crumbs to hold the meat mixture together, and using varieties like salty saltines or buttery Ritz is a great way to add an extra burst of flavor to your dish.

Fry the fishcakes a few at a time until the base is golden, flip them and repeat with the other side. Keep flipping until the fishcakes are a deep brown colour (but not burnt). Serve hot.

This processed roll is primarily made of frozen surimi (processed, pureed whitefish), while the pink swirl comes from food coloring. Invented in the 1800s and prepared by slicing and steaming, narutomaki has a history of gracing traditional noodle soups, such as ramen and soba.

Add more oil to the pan as needed; you really don't want these to stick. When the bottom surfaces of the fish cakes turn a beautiful golden brown and releases from the pan (about 5 minutes for us), flip them over. Once you've flipped all the fish cakes over, turn the heat to medium.

Get an oven thermometer and make sure your temperature falls within the right range. You under-mixed the batter. Leaving pockets of dry ingredients that aren't mixed into the batter well enough can cause weak points inside your cake. Make sure to mix your batter thoroughly and that there are no dry spots.